Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • 1 large egg
  • ½ cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • 2 egg whites or 4 tablespoons meringue powder (for royal icing)
  • 3 cups powdered sugar (for royal icing)
  • 1 teaspoon lemon juice or vinegar (for royal icing)

Instructions:

  1. In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  2. In a separate bowl, cream the butter and brown sugar until light and fluffy.
  3. Add the egg, molasses, and vanilla; mix until combined.
  4. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
  5. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat the oven to 350°F (175°C).
  7. Roll out the chilled dough on a floured surface to about ¼-inch thickness.
  8. Use cookie cutters to cut out shapes and place them on parchment-lined baking sheets.
  9. Bake in the preheated oven for 10-12 minutes or until the edges are firm but not too dark.
  10. Remove and let cool on the baking sheet for 5 minutes before transferring to wire racks.
  11. Prepare royal icing (if using) and pipe decorations on cooled cookies.
  12. Let the icing dry completely before storing.